Mother Earth Living

Mint-Infused Dark Chocolate Cookies with Ghee Recipe

2 dozen cookies SERVINGS


  • 1/2 cup liquid ghee
  • Small handful mint leaves, stems removed, roughly chopped
  • 1 cup organic white sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 1 chicken egg
  • 1 cup organic white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt
  • 3 ounces 70 percent dark chocolate, coarsely chopped


    • After making the ghee as directed in the Homemade Ghee recipe, reserve 1/2 cup for your immediate baking needs. Mix in mint. Allow to sit undisturbed for 30 minutes.
    • Preheat oven to 350 degrees Fahrenheit and butter 2 cookie sheets. 
    • Strain the flavored ghee by pushing it through a sieve and into a mixing bowl. Add sugar and molasses. Beat mixture until creamy.
    • Add vanilla and egg. Mix well.
    • Add flour, baking soda, and sea salt all at once, and beat until thoroughly mixed. Do not over beat. It’s best if done by hand with a wooden spoon.
    • Add chocolate and gently mix in.
    • Divide your dough onto the prepared sheets. Shape into cookie-sized portions, approximately 2 dozen total.
    • Bake 8 to 10 minutes.
    • Cool thoroughly before serving.

    More about Ghee, India’s golden cooking fat, and how to use it:

    Kate MacLean is a writer, farmer, and mother in the hills of central Vermont. She’s currently developing a children’s book with her sister about the farm on which they both live, and the silly animals that keep them working from dawn ‘til dusk.
  • The ghee used in this recipe imparts the caramelized, nutty flavor of the slightly-burnt milk solids. This gives the mint chocolate cookies a delightful complexity.

    • Published on Oct 9, 2018
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